A quick note of thanks for Sandy Daza who mentioned his recent lunch at Cebuchon (I hope he meant Zubuchon :) in his column today in the Philippine Daily Inquirer, on-line version here. That was the lunch I wrote about here, and I am so pleased that our guests enjoyed their food… If I could only predict the demand for truly fresh kinilaw na tangigue, I might be able to offer it at our restaurants rather than making it a very special treat for diners on the terrace of Zubuchon. Most folks don’t think to order kinilaw because they aren’t sure if it’s really fresh and tastes really good. But if they don’t order it, restaurants won’t stock it… so it disappears off menus. A vicious cycle. Hmmm… how to break that? I love a good kinilaw and wish it was as popular as say tuna sashimi is now for diners at Japanese restaurants… and 95+% of that sashimi is made with previously frozen fish!